Question 1

Which of the following federal agencies is responsible for the regulation of meat and poultry products within the United States?

Accepted Answer

The USDA is responsible for the regulation of meat and poultry products. Their jurisdiction includes meat products, poultry, eggs, and milk. For more information on the responsibilities of the USDA, visit usda.gov.

Question 2

Which of the following is an example of a biological contaminant?

Accepted Answer

Norovirus in shellfish is an example of a biological contaminant. Since a virus is a biological entity, it is a form of biological contaminant.

Question 3

Which of the following actions can cause foods to become unsafe?

Accepted Answer

All of the above are actions that can cause foods to become unsafe. To avoid illness due to the actions listed above, make sure to limit a food's exposure in the danger zone, change butting boards and utensils when handling raw foods, and make sure your employees follow good hygiene practices.

Question 4

The minimum cooking temperature for foods containing raw eggs is:

Accepted Answer

Foods that contain raw eggs as an ingredient should be cooked to a minimum internal temperature of 160°F. While other ingredients in the food might not need a specific temperature goal, anytime you add raw egg to a recipe, you should follow the cooking temperature that has the highest value of all included ingredients.

Question 5

It is the middle of a service and your walk-in refrigerator has broken down. You call the repairman to fix the problem. How much time can the foods in the refrigerator hold (above 40 °F) before you need to throw them away?

Accepted Answer

Foods can be stored for two hours above the temperature of 40 °F if your refrigerator breaks. If your food remains above this temperature for more than two hours, you should throw all the perishable foods in the refrigerator in the garbage. For this reason, it is important to get some form of insurance when running your food service establishment.

Question 6

To ensure you are using your thermometer properly, you should insert the thermometer into cooked/cooking meat:

Accepted Answer

You should always make sure to insert a thermometer into the meat until the line on the thermometer is completely inserted into the meat. This ensures that you are receiving an accurate reading of the foods temperature that is not adultered by the temperature that surrounds the meat.

Question 7

Foods that have a pH of 4.6 or above are considered:

Accepted Answer

Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this pH are not considered a hazard since the pH is too low for any food pathogen to survive. Examples include soda and vinegar.

Question 8

To ensure that all foods susceptible to food borne illness are maintained at a proper temperature, which of the following areas require some form of temperature monitoring?

Accepted Answer

All of the above are areas require some form of thermometer to ensure that foods that are susceptible to food borne illness can be controlled within the proper temperature. While a thermometer might seem awkward on a dishwasher, making sure the dishwasher reaches the proper sanitation temperature is extremely important to ensure a safe food supply.

Question 9

By following the four listed procedures, you can help reduce the chances of food borne illness in your restaurant. Which listed four procedures is the correct list?

Accepted Answer

The basic way to ensure a safe environment for food preparation is through the procedure clean, separate, cook, and chill. By following these four basic steps, you can significantly reduce the chance for a food borne outbreak from occurring in your restaurant.

Question 10

A worker at a French bistro comes into work with a sore throat and fever. The correct action for the manager to take is:

Accepted Answer

Sending the worker home is the proper action to take if he or she comes into work with a sore throat and fever. To minimize risks to the customers and wait staff, it is best to limit the employee's exposure by sending them home. Having them work in any capacity can make your entire staff sick, which might cause you to shut your restaurant down for a couple days.

Question 11

To reduce the chances of food borne illness from becoming a problem on glassware, all glassware should be held by which part of the glass?

Accepted Answer

Glassware should be held by the stem to avoid having glass become a source of food borne illness. If a piece of glassware does not have a stem, then the glass should be held by the bottom of the glass or by the outer portion of the glass. This will significantly reduce the chances of food borne illness by means of glassware.

Question 12

A restaurant should react to a backup of raw sewage by taking the following action(s):

Accepted Answer

All of the above answers are the correct actions to take when a raw sewage backup occurs in your restaurant. The first action you should take is to close the restaurant to prevent customers from becoming sick. Second, you should correct the cause of the backup by calling a plumber. Lastly, you should clean the area of the spill thoroughly to prevent fecal contamination within the restaurant.

Question 13

Which item has not been stored properly?

Accepted Answer

Flour stored on the floor is not a proper way to store any dried good. In fact, any food that touches the floor has not been stored properly and should be thrown out immediately. To ensure good food practices, it is important to store foods no less than six inches from the ground.

Question 14

To ensure that cross contamination does not occur, the following step(s) can assist:

Accepted Answer

Using different colored cutting boards for raw meat and raw vegetables will help to reduce the risk of cross contamination. By using colored cutting boards for raw meat, you can add a level of assurance to your food safety protocol since it is very hard to miss two crucial food safety steps in the kitchen (the cleaning and color of the cutting board).

Question 15

The correct amount of bleach to add to one quart of water for a properly prepared sanitation bucket is:

Accepted Answer

1 teaspoon of bleach is the correct amount to add to one quart of water to ensure the correct dilution ratio. Adding any amount of bleach greater or less than this value can cause pathogens to grow in a restaurant environment.

Question 16

The following cleaning utility should be kept at all stations to ensure that all spills and food particles are removed during the course of a service:

Accepted Answer

Paper towels should be kept at all stations to ensure that all spills and food particles are removed during the course of a service. Paper towels are ideal since you can easily throw them away, while cloth towels and squeegees are possible sources of food borne pathogens to propagate.

Question 17

While chopping vegetables, a kitchen worker cuts his hand. The proper process for the worker to follow is:

Accepted Answer

The employee should wash the wound with water, place a bandage over the wound, then cover the hand with a single use plastic glove. This ensures that the wound has been properly treated and eliminates the chance of blood entering the food. If the wound is deep or if the employee begins to faint, it is best to take the worker to the hospital for evaluation.

Question 18

Hand washing stations should include all of the following except:

Accepted Answer

Hand washing stations should include all of the listed articles, expect a cloth towel. A cloth towel is a source of contamination since it can stay at the hand sink for long periods of time without being changed. In addition, more than one person will use the towel. Instead, paper towels should be placed at hand washing stations.
Plumbing must always be installed and maintained by a licensed plumber. This will help prevent cross-connections from occurring. A cross-connection is dangerous because it can let backflow occur. Backflow is the reverse flow of contaminants through a cross-connection into a drinkable water supply.

Question 19

Hands should be washed with water and soap for at least how long?

Accepted Answer

Hands should be washed with water and soap for at least twenty seconds. While it is perfectly fine to wash your hands with water and soap for more than twenty seconds, a time of at least 20 seconds is needed to ensure properly cleaned hands.

Question 20

A restaurant advertises that its soup is home made. This means that the soup should be:

Accepted Answer

A food that advertises that a soup is homemade still needs to make the soup in the restaurant. At no time should a soup be made at home and brought to a kitchen for serving to customers.

Quiz 1: Food Safety